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In Shomal, a freshly caught fish, still glistening and fragrant with the scent of the sea, is split open down the middle so it can lie flat on the grill. Then comes the magical moment: the fish is generously rubbed with sumac, a vibrant red spice that perfectly enhances its flavor with a refreshing tang. As it cooks on the hot grill, an irresistible aroma fills the air, tempting all who are near. The skin crisps up beautifully while the flesh remains tender and juicy\u2014a true feast for the senses that brings the taste and scent of summer evenings by the sea to your plate.<\/p>\n For this recipe, I used dorado (sea bream) fillets and seasoned them with a mixture of olive oil, sumac, turmeric, pepper, and a pinch of salt. The contact grill does the rest, delivering perfect seared flavors while keeping the fish juicy. You can also prepare this recipe on a charcoal grill or in a grill pan.<\/p>\n It is a quick, low-calorie, and healthy dish, as fish is low in fat, packed with protein, and tastes flavorful. After grilling, simply brush it with a mixture of freshly squeezed orange and lime juice. That\u2019s all! And the best part: with a contact grill, it\u2019s effortless\u2014even in a small city apartment.<\/p>\n Before we dive in, let\u2019s familiarize ourselves with the star ingredient: Sumac. This deep-red, finely ground spice is derived from the dried berries of the sumac shrub, which thrives in the mountainous regions of Iran. In provinces such as Kurdistan, East Azerbaijan, and Khorasan, these shrubs grow wild along hillsides and fields. The berries ripen under the warm sun and are hand-harvested in late summer. Whether sprinkled on fish, meat, or salads, sumac adds a burst of freshness and an unmistakable aroma to any dish. In Iran, it\u2019s often served as a table condiment, allowing diners to enhance their meals according to their taste. When using sumac, always choose a fresh, high-quality product, as the spice can quickly lose its intensity if stored for too long. With sumac, you can bring the authentic flavors of Iran straight to your kitchen!<\/p>\n In Persian cuisine, the term \u201cChashni\u201d (\u0686\u0627\u0634\u0646\u06cc) refers to side dishes, sauces, or flavorful additions that enhance or complete a meal. It can encompass a variety of elements; for instance, Mast-o-Khiyar, which is a yogurt and cucumber dish, is classified as a Chashni. Additionally, it can refer to spice blends or specific ingredients used to elevate the flavor profile of a dish, such as Chashni Sumac. Connecting with other bloggers to explore a shared theme while embarking on a culinary journey around the world is a fantastic experience! This November, the Culinary World Tour by Volkermampft focuses on fish and seafood, showcasing a stunning variety of recipes. From exotic delicacies to traditional dishes, there\u2019s something for everyone to enjoy. Cornelia von SilverTravellers mit Fisch im Bratschlauch<\/a><\/strong> 4 Dorade fillets<\/p>\n 1 orange (juice)<\/p>\n 1 lime (juice)<\/p>\n 2 tbsp olive oil<\/p>\n 1 tbsp sumach<\/a>*<\/strong><\/p>\n![\"Mahi](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Mahi-Kabab-ba-Somagh-Gegrillter-Fish-mit-Sumach-1-683x1024.jpeg\")
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\n\t\t<\/div>\n\nMAHI KABAB BA SOMAGH \u2013 SUMAC ROASTED FISH<\/h2>\n
![\"Mahi](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Mahi-Kabab-ba-Somagh-Gegrillter-Fish-mit-Sumach-9-e1732120576170-682x1024.jpeg\")
<\/a><\/p>\nSUMAC ROASTED DORADEFILLETS<\/h2>\n
![\"Mahi](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Mahi-Kabab-ba-Somagh-Gegrillter-Fish-mit-Sumach-14-683x1024.jpeg\")
<\/a><\/p>\nWHAT IS SUMAC?<\/h2>\n
\nOnce harvested, the berries are dried and finely ground to produce the aromatic spice we know as sumac. Its flavor is truly unique\u2014a vibrant blend of tangy, lemon-like freshness with a warm, earthy undertone. It\u2019s no surprise that sumac is a staple in Persian cuisine.<\/p>\n![\"Mahi](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Mahi-Kabab-ba-Somagh-Gegrillter-Fish-mit-Sumach-17-912x1024.jpeg\")
<\/a><\/p>\nSUMAC AS A TABLE SPICE<\/h2>\n
![\"Mahi](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Mahi-Kabab-ba-Somagh-Gegrillter-Fish-mit-Sumach-12-683x1024.jpeg\")
<\/a><\/p>\nWHAT IS CHASHNI SUMAC?<\/h2>\n
\nChashni Sumac specifically emphasizes the tangy, citrusy flavor of sumac, making it an excellent complement to a wide range of dishes.<\/p>\n![\"kulinarische_weltreise_500x200.png\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2022\/08\/kulinarische_weltreise_500x200.png.jpeg\")
<\/a><\/p>\nDIE KULINARISCHE WELTREISE<\/h2>\n
\nBe sure to check out the contributions from other participants! I will add more exciting recipes throughout the month. Get inspired and dive into the incredible world of seafood cuisine! All recipes in German, execpt for Wilma \u2013 \u00a0\ud83d\udc1f\ud83c\udf0d<\/p>\n
\nWilma von Pane-Bistecca mit Gebratene Egli Filets<\/a><\/strong>
\nFriederike von Fliederbaum mit Fisch mit Sambal-Sauce und Udon-Nudeln<\/a><\/strong>
\nSimone von zimtkringel mit Thunfischbutter mit Oliven und Sardellen<\/a><\/strong>
\nRegina von Bistroglobal mit Fisch mit Fonio<\/a><\/strong>
\nWilma von Pane-Bistecca mit Salmon Salpicoa<\/a><\/strong>
\nCornelia von SilverTravellers mit Miso Black Cod & warmer Quinoa Salat<\/a><\/strong>
\nBritta von Brittas Kochbuch mit Fisch im Bananenblatt<\/a><\/strong>
\nPetra aka Cascabel von Chili und Ciabatta mit Tuna Melt<\/a><\/strong><\/p>\n![\"Mahi](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Mahi-Kabab-ba-Somagh-Gegrillter-Fish-mit-Sumach-8-683x1024.jpeg\")
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![\"Mahi](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Mahi-Kabab-ba-Somagh-Gegrillter-Fish-mit-Sumach-16-683x1024.jpeg\")
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\n\t\t<\/div>\n\nINGREDIENTS SUMAC ROASTED FISH<\/h2>\n
INGREDIENTS FOR SUMAC CHASHNI<\/h2>\n
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